If you're looking to up your deviled eggs for your next event these Dill Pickle Deviled Eggs have a unique flavor everyone will love. The filling is perfectly creamy with a zesty pop of flavor from the diced dill pickle and pickle juice.
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Whenever I put out a tray of deviled eggs they always seem to disappear! I don't know what it is but people just love them! And while everyone may love the classic deviled egg I find that they also love them with a twist!
But I love to mix it up with these spicy deviled eggs and now this deviled egg recipe with dill pickles! Even better you can serve up a batch of each for a variety of flavors for everyone to snack on while they wait for the main course!
Here's a look at the simple ingredients you need to have to make the best-deviled eggs with pickle juice and pickles!
- Eggs: Large eggs work best. Be sure to check that they don't have any small cracks as they may boil up a bit strange.
- Mayonnaise: Gives the filling its creamy texture.
- Dill pickles: Chop dill pickles are mixed into the filling and used for garnish. You can also use dill pickle relish if you want to skip the chopping.
- Yellow mustard: Gives the egg filling a nice tang of flavor that melds perfectly with the dill pickles.
- Pickle juice: This enhances the dill pickle flavor and adds a tangy flavor. You can get similar results with white vinegar.
- Fresh dill: This adds a nice fresh flavor to the eggs but you can leave it out if you prefer a milder taste or don't have it on hand.
- Paprika: We're adding this at the end as a garnish. It adds a subtle smokiness and a pop of color for a lovely presentation.
- Toppings: Extra pickle slices and some fresh dill along with paprika really make them look fancy.
See the recipe card further down the page for the full ingredient list and quantities of each one.
- Lighter Deviled Eggs: Substitute Greek yogurt for the mayonnaise to make a slightly lighter version of the deviled egg filling that also has added protein.
- Sweet Pickles: For a different flavor profile use chopped sweet pickles or bread and butter pickles instead.
- Spicy: If you like things spicy you can add a pinch or two of cayenne pepper to the filling.
- Zestier Flavor: Swap the yellow mustard for the more complex flavors and zing of Dijon mustard.
How to Make Dill Pickle Deviled Eggs
Gather up all your ingredients and let's get started! This dish goes together in just a few minutes and a handful of steps.
Step 1: How to Boil Eggs for Deviled Eggs
It all starts with the boiled eggs! Here's the foolproof method I recommend for making perfect hard-boiled eggs.
- Fill the bottom of a pan with about 1-2 inches of water. You need just enough to steam the eggs. Bring the water to a boil.
- Gently lower the eggs into the boiling water or place them in a steaming basket. Cover the pan with a lid. Lower the temperature to low heat and cook the eggs for 11 minutes.
- Remove the eggs from the water and test it. Once your eggs are done to your desired consistency, shock the eggs in an ice bath.
- Allow the eggs to cool all the way down before peeling. Once they're cool, peel them under cool running water.
Step 2: Prep the Eggs and Make the Filling
- Slice the eggs in half and remove the yolk from both sides of the egg halves.
- Place the yolks in a small bowl and set the egg whites aside. Use a fork to break up the egg yolks.
- Add the mayonnaise, minced pickles, mustard, pickle juice, fresh dill, salt and pepper to the bowl of egg yolks.
- Mix together well using a fork, spoon, or electric mixer on low until the mixture is well mixed and creamy.
Step 3: Filling the Eggs
- Fill each egg white half with the yolk mixture using a pastry bag and round tip.
- Garnish each egg with pickle slices, fresh dill, and paprika.
- Storing: Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. I highly recommend adding fresh garnishes before serving them again. It will look better and feel more fresh. It's not recommended to freeze deviled eggs.
- Make Ahead: If you want to make them ahead you can definitely get a head start by boiling and peeling the eggs in advance. I recommend waiting to mix up the filling and assemble them closer to the serving time for the best texture.
These pickled deviled eggs make a great addition to parties, brunches, picnics, and so much more. It's a popular appetizer that many people enjoy and you will love how easy they are to make.
- Planning a Brunch Party? Enjoy them with some triple chocolate muffins, strawberry pancakes, and this cheesecake salad! Don't forget the mimosas! You can choose from guava mimosas, pink grapefruit mimosas, or green mimosas!
- Parties, Game Day, and More! Serve them with other party appetizers such as a cold shrimp dip, slow cooker jalapeno popper dip, and air fryer chicken wings!
- Don't Skip the Ice Bath. Shocking the eggs for five minutes in an ice bath helps the eggs cool more quickly and also makes them easier to peel.
- No Pastry Bag? You can easily make one with a Ziploc bag. Simply cut off a small corner and use it to pipe your filling into the egg halves. While it won't be as pretty you can also simply scoop it using a spoon or a small scoop.
- Tip for Transporting Deviled Eggs. Place the eggs into an airtight container that tightly fits the eggs so they won't roll or slide around. Take the garnishes on the side and quickly add the garnish on site.
You can but you shouldn't! It will save you some time but using my method for steaming eggs enhances their texture and flavor
Through extensive testing, I have found an 11-minute boiling time yields eggs with a creamy and slightly firm yolk. However, you can adjust the time based on your desired consistency.
More Easy Appetizer Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Dill Pickle Deviled Eggs
- 6 eggs
- ¼ cup mayonnaise
- 1 Tablespoon finely minced dill pickle
- 1 teaspoon yellow mustard
- 2 teaspoons pickle juice
- 1 teaspoon fresh dill minced
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon paprika garnish
- Optional: Additional pickle slices fresh dill and paprika for garnish.
- Fill the bottom of a pan with about 1-2 inches worth of water. (Just enough to steam the eggs) Bring the water to a boil.
- Once the water is boiling, gently lower the eggs into the water or place in a steaming basket. Cover the pan with a lid.
- Lower the temperature to a gentle simmer and cook the eggs for 11 minutes.
- Remove the eggs from the water, test one. Once done to desired consistency, shock the eggs in an ice bath.
- Let them cool completely before peeling.
- When the eggs are cool, peel them under cool running water.
- Slice the eggs in half and remove the yolk from both sizes. Place the yolks in a small bowl and set the egg whites aside.
- Add the mayonnaise, minced pickles, mustard, pickle juice, fresh dill, salt and pepper and mix until well combined. You can use a fork, spoon or electric mixer on low.
- Fill each egg white half with the yolk mixture.
- Garnish with pickle slices, fresh dill and paprika.